Friday Feast: Tampa, by way of South Carolina
The first food I ever fell in love with was Cuban food. Growing up in Tampa my mom made a pretty decent Chicken and Yellow Rice with Black Beans, but my friends moms made killer Cuban food. Here in South Carolina, most people haven’t heard or tried much Cuban food so it is always a treat to introduce some folks to the food.
One particular meal that I have grown fond of making for friends is the Cuban dish, Picadillo. Picadillo is a sort of ground beef in tomato sauce. The great thing about it is the way it combines the sweet and the savory. Two of the ingredients are green olives and golden raisins. These two not only give the dish a great color, but an awesome flavor.
One other change I made to the recipe was to replace the ground beef with ground venison. This swap doesn’t affect the dish at all and gives it a South Carolina flare!
You can garnish the dish with some Oregano and the other half of the chopped raw white onion. Last time we made it, we served it with black beans and yellow rice and homemade Sangria.